Greek-seasoned Ground-meat Patties taste like Gyros.
To make the seasoning mix, which you will then sprinkle on the ground meat ( lamb, beef, pork, or any combination you like–or use eggs, or make a scramble out of tofu), stir together:
- 1 tablespoon salt (not Kosher, you want fine table salt when you’re blending up a seasoning mix)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon granulated garlic**(see footnote)
- 1/4 teaspoon ground black pepper
Grind in a mortar or with a spice grinder:
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1-1/2 teaspoons dried thyme-–
Here’s how Ken puts together his home version of Gyros:
**There are people who are opposed to granulated garlic (although they will use dried herbs, and I just don’t get it). Generally these people will also go berzerk if someone pronounces Gyro or thyme wrong.
But in a cooking show-down between those people and my chef (who pronounces thyme with an “h,”) I’ll be putting my money on the old-fashioned guy who has taught me practically everything I know about cooking, and more than a few things about life, including that granulated garlic is like everything else:
To everything, (turn, turn, turn) there is a season (turn, turn, turn) and a time to every purpose under heaven.
It took a combination of finding love and reaching middle age before I figured out that the wisdom of Solomon is not just a pop-song; it’s true.
There’s a purpose for granulated garlic, a purpose for fresh garlic, a time to protest (against injustice, for example) and a time to realize that there are some things in life (such as how to pronounce Gyro or thyme) that are not worth making into a big hairy deal.
“To every thing there is a season, and a time to every purpose under the heaven.” (Ecclesiastes 3:1)